Capsicum Masala Rice
Spicy rice dish with capsicum combined with a fresh blend of roasted peanuts and spices
Ingredients
- 1 cup basmati rice
- 1 large capsicum cut into small cubes
- 2 tbsp gingelly oil
- Salt to taste
For the spice powder
- ½ inch cinnamon
- 4 dried red chillies
- 1 ½ tbsp raw peanuts
- 1 tbsp coriander seeds
- 2 tsp chana dal
- 1 tsp split urad dal
- 1 tsp jeera / cumin
- ¼ methi / fenugreek seeds
To temper
- 1 tsp mustard seeds
- ½ tsp split urad dal
- 1-2 dried red chillies broken
- ¼ tsp asafoetida / hing / kaayam
- 1 sprig curry leaves
Instructions
- Wash and soak the rice for 10-15 minutes. Add 2 cups of water and cook the rice. Spread the rice on a plate and allow to cool.
- Dry roast all the ingredients for the spice powder over medium heat for about 4-5 minutes. Cool and then grind to a fine powder.
- Heat 1 tbsp oil and add mustard seeds. Once it crackles, add urad dal, red chillies, hing and curry leaves. Fry till dal turns golden.
- Then add the capsicum and saute for 3-4 minutes. The capsicum should be soft but still crunchy in texture.
- Add the spice powder, salt and fry for a minute. Then add cooked rice, remaining oil and gently combine everything.
Notes
- Adjust the amount of red chillies according to your spice level.
- Make sure rice is not overcooked and each grain is separated.
- Do not over cook the capsicum. The crunchiness should be retained.